Description
Breaded and fried meat cutlets have a fascinating global history, blending European tradition with Asian culinary innovation to create modern comfort food favorites.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
- Lemon wedges, for serving
- Fresh parsley, optional
Instructions
- Prepare the chicken: Slice each chicken breast horizontally into thin cutlets. Place them between sheets of plastic wrap and gently pound to an even thickness of about ¼ inch.
- Set up the coating: Place flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine panko, Parmesan, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Coat the chicken: Dip each cutlet into the flour, shaking off excess. Dip into the beaten egg, then press firmly into the panko mixture until evenly coated.
- Heat the oil: Heat olive oil in a large skillet over medium heat.
- Cook: Place the cutlets in the skillet without overcrowding. Cook for 3–4 minutes per side, or until golden brown and the chicken reaches 165°F (74°C) internally.
- Drain: Transfer the cooked cutlets to a paper towel-lined plate or wire rack.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: ~420 kcal
Keywords: crispy panko breaded chicken, golden panko chicken cutlets, pan fried panko cutlets